I am all about a smooth soup. I typically blend almost any soup I make so I was really excited to find a soup recipe that included blending in the directions! I recently wrote about The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
I made several (all very successful) recipes from this book over the weekend and this was one of my favorites.
tomato bisque
- Sea salt 1 (28oz) can whole fire roasted
- 4 tablespoons Earth Balance tomatoes, juice included
- 1 onion, chopped 1 tablespoon minced fresh parsley
- 1 carrot, chopped Leaves from 2 fresh thyme sprigs
- 1 stalk celery, chopped 1 bay leaf
- 3 cloves garlic, smashed Freshly ground black pepper
- 2 tablespoons unbleached all-purpose flour 1 1/2 cups regular Cashew Cream
- 5 cups faux chicken stock Parsley for garnish
1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance adn stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
2. Add the stock, tomatoes with juice, parsley, thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the Cashew Cream. Continue to simmer (do not boil) for 10 minutes.
3. Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high for several minutes, until very smooth. Pour the soup through a fine-mesh sieve. Ladle into bowls and garnish with parsley.
Find Tal Ronnen’s recipe for cashew cream (great in soups, dips, sauces and desserts!) HERE.